Blueberry Frosting & Lemon Cupcakes
Hey everyone! We hope you had an amazing weekend and that your week is off to a great start! Ours is, we’re spending today baking all day long… it basically couldn’t get any better! (except if maybe we were on the beach baking!)
We’ve been baking with fruit like crazy recently and we probably won’t stop anytime soon! It’s just sooo good to get to use fresh fruit after all these winter months! So, today, we’re bringing you another fruity recipe: Lemon Cupcakes & Blueberry Frosting! You don’t have to make these together, if you want just blueberry frosting, then just make the blueberry frosting! Same with the lemon cake: it’s also really good with strawberry frosting too! The lemon cake is so lemon-y, it’s almost illegal: it’s just too good! The blueberry frosting is the perfect compliment to the cake because it’s not overpowering. It has just enough blueberry flavor that you think: “mmmm blueberry!” but not enough that the blueberry frosting and lemon cake are having a war inside your mouth. Does that make sense? We hope so…
When you look at the cake recipe, you may notice that we’ve mixed it differently. And trust us, we’re not just loony, we have a reason! This is our favorite way to mix cake. Mixing the butter with the flour first coats the gluten in the flour, not allowing it to develop as much. This creates a more tender crumb! (you’ll know what we mean when you eat these!) It also makes it more sturdy if you’re going to be making a cake and stacking your layers or even carving a cake into a certain shape. It has no impact on the flavor of your cake, just the texture! And believe us, once you try it this way, you won’t go back!
The blueberry frosting is pretty easy to make, it’s just like regular buttercream, just with some extra flavor! You can use fresh blueberries or frozen, we’ve done it both ways and it turns out the same, so whatever’s easiest for you! The only thing we have to say about this recipe is to be careful when your making it! Blueberries stain everything (trust us we know from experience!). We are now the
proud owners of a blue-ish purplish colored wooden spoon.
If you’re interested in making these cupcakes as eco-friendly as possible, here are out tips:
For the sugar we used the Wholesome Sweeteners cane sugar. We love this sugar and totally recommend it! All of their products are fair trade and use sustainable practices for farming. Fair trade means that the farmers and beekeepers that work for Wholesome are paid a fair and living wage for their work. They also have powdered sugar too!
For Flour, we use King Arthur Flour. They use American grown wheat which they mill in America as well. This means that there is no need to worry about it being Fair Trade (it naturally is, as there are laws/regulations in the US). They also work to have environmentally friendly practices and are working for better practices in the places they can!
Lemons and Blueberries you can both buy locally at a farmer’s market! Or sometimes, grocery stores have a local section, you can purchase from. For the lemons, you might also want to consider buying organic. The only reason we suggest this is because you’ll be using the zest, so you’ll be eating the outside of the lemon, and with that would come the pesticides or anything else the farmers spray on their crop.
Here’s the recipe for this week and don’t forget to check out the video on how to make these!
for the cupcakes:
1 1/2 sticks (12 Tbsp.) butter, softened, cut into chunks
2 3/4 cup flour
2 1/2 tsp baking powder
1 tsp salt
1 3/4 cup sugar
3/4 cup milk
3/4 cup lemon juice
2 tsp vanilla
2 egg yolks
zest of 4 lemons*
for the blueberry frosting:
1 cup blueberries (fresh or frozen)
1 tsp cornstarch
2 sticks butter, room temp
2 tsp. vanilla
6 cups powdered sugar
1-2 tablespoons milk
for the cupcakes:
- With an electric mixer on low speed, mix together the flour, baking powder and salt. Then add the butter and mix for 2 minutes. Scrape down the sides of the bowl and mix for 2 more minutes.
- Add the sugar and part of the milk, mix for 3 more minutes, scraping down the sides of the bowl occasionally.
- While the above is mixing, combine the remaining ingredients: rest of the milk, lemon juice, vanilla, eggs, egg yolks, and zest.
- Once the 3 minutes is up, scrape down the sides of the bowl. Mix for 5 more minutes. While mixing for these last 5 minutes, add the last of the ingredients in 3 parts. Scraping down the sides occasionally.
- Scoop the prepared batter into paper lined cupcake tins, filling about 2/3 of the way full. Bake for 20-22 minutes at 350F. Cool completely before frosting.
for the frosting:
- In a small saucepan, cook your blueberries over medium heat, smashing them as they cook until they are mostly juice, about 10 minutes. While its boiling, mix together the cornstarch and water.
- Once it reaches this point, strain out the chunks and return it to the pot. Bring it to a boil and add in the water/cornstarch mixture and boil for 1 minute. Remove from the heat and cool completely before using.
- Cream together the butter and vanilla. Add the powdered sugar 1 cup at a time.
- Add in all the blueberry mixture that has cooled and 1 Tbsp of milk. Cream until all combined.**
*we used 4 lemons to get 3/4 cup and just zested them all!
**If you need to add more milk to get a better consistency/thickness you can!
If you have any questions, comments, or just want to say hi, let us know in the comments below, on Instagram, Twitter, or via email (firstname.lastname@example.org), we’d love to hear from you! We hope you have an amazing week, safe travels, and may you always have a cookie in your cookie jar!